Tuesday, April 29, 2014

Blackened Shrimp Tacos

Just in time for Cinco de Mayo this recipe gives a little fusion flair to your taco.
Shrimp Tacos take a Cajun twist with the addition of Blackened Seasoning.  They're so good and so easy they’ll soon become a family favorite.

Prep Time:  10 minutes
Cook Time:  10 minutes
Makes 4 servings

1 pound large shrimp, peeled and deveined
1 tablespoon plus 2 teaspoons Emeril’s Blackened Seasoning, divided
2 tablespoons unsalted butter
¼ cup sour cream
1 tablespoon lime juice
8 taco size flour or corn tortillas, warmed
1 avocado, sliced
2 cups shredded red and/or green cabbage

Toss shrimp with 1 tablespoon Blackened Seasoning in medium bowl.  Let stand 10 minutes.  Melt 1 tablespoon butter in large skillet over medium-high heat.  Add half of the shrimp and cook 2 to 3 minutes each side until shrimp are no longer pink.  Repeat with remaining butter and shrimp.

Meanwhile, combine sour cream, lime juice and remaining 2 teaspoons Emeril’s seasoning.

Evenly arrange avocado, shrimp and cabbage on tortillas and drizzle with sour cream sauce.

Recipe developed for Emeril's Seasonings.

Wednesday, April 23, 2014

Chipotle Chicken 'Parmesan'

Smokey chipotle, salsa and Monterey Jack come together for a Mexican twist on an old favorite.  And the best part is, it's on the table in 30 minutes.

 photography by Paul Gelsobello Studio
Prep Time:  10 minutes
Cook Time: 20 minutes
Makes: 6 servings

1 can Chef’s Joy Canola Oil Non-Stick Cooking Spray
3 tablespoons mayonnaise
1 tablespoon lime juice
1/2 teaspoon chipotle chili powder
6 boneless, skinless chicken breast halves (about 1 1/2 lbs.)*
1/2 cup cornmeal
1/2 teaspoon salt
3/4 cup Ortega Salsa
1-1/2 cups shredded Monterey Jack or cheddar cheese

Preheat over to 400˚F.  Spray baking sheet with Chef's Joy spray.   Combine mayonnaise, lime juice and chipotle chili powder in small bowl.  Combine cornmeal with salt.  Brush both sides of chicken generously with mayonnaise mixture.  Dip in cornmeal mixture.  Arrange chicken on prepared baking sheet and bake 15 minutes or until golden.

Top evenly with salsa, sprinkle with cheese.  Bake 5 minutes or until cheese is melted.

*If breasts are large use 3 and butterfly or slice in half lengthwise to make 6 smaller breasts.  This will help them cook more quickly.

recipe developed for Baker's Joy
food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

Sunday, April 6, 2014

Gluten-Free Banana Berry Muffins

I always have bananas in the house and almost always have over-ripe bananas in the house...and there are just so many smoothies you can drink!  I decided to come up with a healthy recipe to do something other than add more bananas to the stockpile I already have in my freezer.  These muffins are quick and easy to whip up.  They're great for breakfast and for satisfying that "I need something sweet now!" craving, despite having little added sugar.

½ cup coconut flour
½ cup brown rice flour
1 tablespoon chia seeds
½ teaspoon salt
½ teaspoon baking powder
2 bananas, mashed
2 eggs
½ cup almond milk
¼ cup honey
1 teaspoon vanilla
¾ cup fresh or frozen wild blueberries

Preheat oven to 350°F.  Coat 2 12-cup mini muffin pans with coconut oil. 

Combine coconut flour, rice flour, chia seeds, salt and baking powder in a large bowl.  Stir in bananas, eggs, almond milk, honey and vanilla just until moistened.  Gently stir in blueberries.  (If using frozen blueberries, do not thaw.)

Evenly spoon batter into muffin cups. Bake 20 minutes or until golden and toothpick inserted in centers comes out clean.